I guard my Chocolate Cake Rum Balls recipe like a secret because Mr Magpie refuses to share them and, being cake based and nut free, they never last long in our house.

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I make these The Best Chocolate Rum Balls because Mr Magpie will eat no other kind, and honestly I get why. Using crumbled chocolate cake and a little dark rum they turn out more like tiny chocolate truffles than the usual bite, rich and a bit naughty.

They’re part Chocolate Cake Rum Balls and part Rum Truffles Recipe, a mash up that somehow works every single time. I tell myself I wont share all my tricks but people keep asking, and once you taste one you wont be able to stop guessing what makes them so addicting.

Ingredients

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Chocolate cake crumbs: Adds moist texture and deep chocolate flavor, mostly carbs and some fat.
Unsweetened cocoa powder: Intense cocoa bitterness, adds antioxidants, fiber and zero added sugar.
Powdered sugar: Pure sweetness, boosts carbs, gives structure and a melt in mouth finish.
Melted chocolate: Richer, creamier chocolate presence, adds fat and a glossy binder.
Dark rum: Warm boozy note, gives aroma and slight bite, little extra liquid.
Unsalted butter: Adds richness and helps bind, contributes saturated fat and silkiness.
Vanilla extract: Tiny floral sweetness, lifts flavors and rounds out chocolate notes.
Fine salt: Enhances sweetness, balances bitterness and makes flavors pop more.
Coating options: Powdered sugar or cocoa or coconut add texture, extra sweetness or nuttiness.

Ingredient Quantities

2 cups (about 200 g) crumbled chocolate cake, cooled (about one 8 inch cake)

1/2 cup (50 g) unsweetened cocoa powder

3/4 cup (90 g) powdered sugar

4 oz (115 g) semisweet or dark chocolate, melted

2 to 3 tbsp dark rum, i usually use 2 tbsp

2 tbsp unsalted butter, softened

1 tsp vanilla extract

1/4 tsp fine salt

plus about 1/2 cup extra powdered sugar, cocoa powder or desiccated coconut for coating, optional

How to Make this

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1. Crumble about 2 cups (200 g) of cooled chocolate cake into a large bowl, removing any big chunks so the texture is even.

2. Sift together 1/2 cup (50 g) unsweetened cocoa powder and 3/4 cup (90 g) powdered sugar into the bowl with the cake to avoid lumps.

3. Add 4 oz (115 g) melted semisweet or dark chocolate (let it cool a bit so it doesn’t melt the butter), 2 tbsp softened unsalted butter, 1 tsp vanilla extract and 1/4 tsp fine salt.

4. Pour in 2 to 3 tbsp dark rum (I usually use 2 tbsp), then mix everything with a spatula or your hands until it’s evenly combined and sticky; if it’s too dry add another teaspoon of rum or a splash of milk.

5. Taste a tiny pinch to check sweetness and rum level, adjust powdered sugar or rum if needed, but don’t add too much liquid or it’ll get soggy.

6. Cover the bowl and chill the mixture for 20 to 30 minutes so it firms up and’s easier to roll.

7. Use a small cookie scoop or a tablespoon to portion, then roll between your palms into balls about 1 inch wide; wet your hands slightly if the mixture sticks too much.

8. Roll each ball in extra powdered sugar, cocoa powder or desiccated coconut (about 1/2 cup total) to coat, then place on a parchment lined tray.

9. Chill the finished rum balls until set, at least 30 minutes; store in an airtight container in the fridge for up to a week or freeze for longer.

Equipment Needed

1. Large mixing bowl (for the crumbled cake and mixing everything together)
2. Fine mesh sieve or sifter (to sift cocoa powder and powdered sugar, avoid lumps)
3. Rubber spatula (or sturdy spoon) for folding and scraping the bowl
4. Microwave-safe bowl or small saucepan + heatproof bowl for melting chocolate (microwave or double boiler)
5. Measuring cups, measuring spoons and a kitchen scale (for accurate weights and small amounts)
6. Small cookie scoop or tablespoon (to portion uniform 1 inch balls)
7. Parchment paper lined baking tray or plate (for placing rolled rum balls while they set)
8. Small shallow bowl for coating (powdered sugar, cocoa or desiccated coconut)
9. Plastic wrap or tight-fitting lid and the refrigerator (to chill the mixture and store the finished balls)

FAQ

What if I don’t have crumbled cake, can I use something else? A: Yes, you can use crushed cookies, graham crackers, or stale cake. Blitz them in a food processor till fine. If the mix seems too wet add a little more crumbs or 1 to 2 tbsp extra cocoa or powdered sugar till it holds.

Can I skip the rum or make a kid friendly version? A: Absolutely. Omit the rum and use 1 to 2 tsp rum extract plus a splash of milk, or 1 to 2 tbsp strong coffee for depth. If you want no alcohol flavor just use milk or cream instead of rum.

My balls fall apart, how do I fix that? A: Chill the mixture 20 to 30 minutes so it firms up, then roll. If still crumbly add 1 tsp at a time of melted chocolate, butter, or a little more rum until it sticks. If too sticky add extra cake crumbs or powdered sugar.

What’s the best way to coat them so the coating stays put? A: Roll warm balls first in melted chocolate for a hard shell, or chill them then roll in powdered sugar, cocoa, or desiccated coconut. Powdered sugar can dissolve if balls are too moist so chill well before dusting.

How long will they keep and can I freeze them? A: Store in an airtight container in the fridge up to 2 weeks. Freeze on a tray till solid then transfer to a bag for up to 3 months. Thaw in the fridge or at room temp before serving.

Can I change the chocolate type or make them richer? A: Yes, use dark chocolate for a deeper flavor, or milk chocolate for a sweeter result. To make richer add an extra ounce of melted chocolate or a bit more butter, but watch consistency so they still roll into balls.

The Best Chocolate Rum Balls Recipe Substitutions and Variations

Crumbled chocolate cake: swap for about 2 cups crumbled brownies or 2 cups chocolate sandwich cookies (filling scraped out). Cookies make them sweeter and a bit firmer, so cut powdered sugar by ~2 tbsp if you use cookies, ok?
Unsweetened cocoa powder: use 2 to 3 oz extra melted dark chocolate instead of the 1/2 cup cocoa – it gives a richer, fudgier flavor, just taste and trim a little powdered sugar if it gets too sweet.
Dark rum: replace with 2 tbsp strong brewed coffee for a booze-free version, or use 2 tbsp brandy or bourbon if you want another liquor; rum extract works too – about 1/2 tsp extract plus 1 1/2 tbsp water.
Semisweet/dark chocolate (melted): you can use milk chocolate (same weight) but reduce powdered sugar by 2 to 3 tbsp since milk choc is sweeter, or use bittersweet baking chocolate for a bolder, less sweet bite.

Pro Tips

– Chill the mixture longer if it feels too soft, then roll cold balls, youll get much cleaner shapes and less sticking. If it still clings to your hands wet them a little, not soaked just slightly damp, so the mixture slips off easy.
– Let the melted chocolate cool a bit before mixing it in, otherwise the butter can go greasy and the texture gets odd, you want a rich, even crumb not a slick mess.
– For more depth toast the coconut or dust with a mix of cocoa and powdered sugar, and try a tiny pinch of espresso powder in the mix to boost the chocolate without making it taste like coffee.
– Freeze on a single layer first then transfer to a bag or airtight container, that way they wont stick together and they keep way longer; bring to room temp for 10 to 20 minutes before serving so the rum and chocolate flavors open up.

The Best Chocolate Rum Balls Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I guard my Chocolate Cake Rum Balls recipe like a secret because Mr Magpie refuses to share them and, being cake based and nut free, they never last long in our house.

Servings

servings

Calories

100

kcal

Equipment: 1. Large mixing bowl (for the crumbled cake and mixing everything together)
2. Fine mesh sieve or sifter (to sift cocoa powder and powdered sugar, avoid lumps)
3. Rubber spatula (or sturdy spoon) for folding and scraping the bowl
4. Microwave-safe bowl or small saucepan + heatproof bowl for melting chocolate (microwave or double boiler)
5. Measuring cups, measuring spoons and a kitchen scale (for accurate weights and small amounts)
6. Small cookie scoop or tablespoon (to portion uniform 1 inch balls)
7. Parchment paper lined baking tray or plate (for placing rolled rum balls while they set)
8. Small shallow bowl for coating (powdered sugar, cocoa or desiccated coconut)
9. Plastic wrap or tight-fitting lid and the refrigerator (to chill the mixture and store the finished balls)

Ingredients

2 cups (about 200 g) crumbled chocolate cake, cooled (about one 8 inch cake)
1/2 cup (50 g) unsweetened cocoa powder
3/4 cup (90 g) powdered sugar
4 oz (115 g) semisweet or dark chocolate, melted
2 to 3 tbsp dark rum, i usually use 2 tbsp
2 tbsp unsalted butter, softened
1 tsp vanilla extract
1/4 tsp fine salt
plus about 1/2 cup extra powdered sugar, cocoa powder or desiccated coconut for coating, optional

Directions

Crumble about 2 cups (200 g) of cooled chocolate cake into a large bowl, removing any big chunks so the texture is even.
Sift together 1/2 cup (50 g) unsweetened cocoa powder and 3/4 cup (90 g) powdered sugar into the bowl with the cake to avoid lumps.
Add 4 oz (115 g) melted semisweet or dark chocolate (let it cool a bit so it doesn’t melt the butter), 2 tbsp softened unsalted butter, 1 tsp vanilla extract and 1/4 tsp fine salt.
Pour in 2 to 3 tbsp dark rum (I usually use 2 tbsp), then mix everything with a spatula or your hands until it’s evenly combined and sticky; if it’s too dry add another teaspoon of rum or a splash of milk.
Taste a tiny pinch to check sweetness and rum level, adjust powdered sugar or rum if needed, but don’t add too much liquid or it’ll get soggy.
Cover the bowl and chill the mixture for 20 to 30 minutes so it firms up and’s easier to roll.
Use a small cookie scoop or a tablespoon to portion, then roll between your palms into balls about 1 inch wide; wet your hands slightly if the mixture sticks too much.
Roll each ball in extra powdered sugar, cocoa powder or desiccated coconut (about 1/2 cup total) to coat, then place on a parchment lined tray.
Chill the finished rum balls until set, at least 30 minutes; store in an airtight container in the fridge for up to a week or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.